I love stews! There’s something magical about tossing a bunch of stuff in a pot and simmering it for a while until it’s done. Bonus! Most stews taste wonderfully better on the following day, after the flavors have had a chance to marry more thoroughly, making them perfect for long-range eating.
The wonderful New Yorker writer Adam Gopnik in his “The Table Comes First” notes that the cookery for essentially all dishes can be divided into three parts. I learned this by listening to Bonney talk about the book as I cooked the stew, which I realized was indeed a three-parter! I’ll talk about the three parts in the “Method” section of this post. Read the rest of this entry »